Koobideh Kebab
Experience the tantalizing flavors of Persian cuisine with Koobideh Kebab, a beloved recipe featuring seasoned ground beef or lamb, infused with aromatic spices like turmeric and sumac. This traditional Iranian dish is crafted by expertly hand-mixing grated onions, garlic, and parsley into the meat to create a tender and flavorful blend, which is then shaped onto skewers and grilled to perfection. Brushed with melted butter for a juicy finish and served alongside Persian flatbread or fluffy saffron rice, these juicy kebabs are a true staple of Middle Eastern cuisine. Perfect for a summer barbecue or a hearty dinner, Koobideh Kebab is a must-try for kebab aficionados and lovers of bold, smoky flavors alike!
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 large Onion
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Sumac powder
- 2 tablespoons Parsley
- 2 tablespoons Butter
Instructions
1. Start by grating the onion into a bowl. Use a fine grater to ensure the pieces are small and the juice is released.
2. Squeeze the grated onion to remove most of the juice. This step is important to prevent the mixture from becoming too wet.
3. Mince the garlic cloves and finely chop the parsley.
4. In a large mixing bowl, combine the ground beef or lamb with the squeezed onion, minced garlic, chopped parsley, salt, black pepper, turmeric powder, and sumac powder.
5. Mix the ingredients thoroughly using your hands until fully combined. Knead the mixture for about 5 minutes to ensure the flavors are well incorporated and to create a binding texture.
6. Divide the meat mixture into 4 equal parts. Shape each portion into long, flat sausages around metal skewers. Press the meat firmly onto the skewer to ensure it adheres well.
7. Preheat your grill to a medium-high heat. If you are using a charcoal grill, ensure the coals are gray and glowing.
8. Place the skewers on the grill and cook for approximately 7-8 minutes on each side, or until the meat is thoroughly cooked and has a nice char on the outside.
9. While the kebabs are cooking, melt the butter in a small pan. Brush the melted butter over the kebabs occasionally to keep them moist.
10. Once cooked, remove the skewers from the grill and let them rest for a couple of minutes before serving.
11. Serve the koobideh kebabs hot with Persian flatbread or rice, and a side of grilled tomatoes and onions if desired.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.8 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1806 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
